Derrick Riches is a grilling and barbecue expert. Fill the electric deep-fryer with peanut oil and preheat to 400 degrees F, (it will take about 1 hour for … Whether you are cooking for the Thanksgiving feast or making a chicken for dinner, this will become one of your go-to rub recipes. 5 %. This Thanksgiving, switch it up with this Deep Fried Cajun Turkey! While you might buy a rub that says it has these spices, you can easily make your own using spices you probably already have on hand. Simply put, Cajun is country cooking, and Creole is city cooking. Never leave poultry out at room temperature. She wrote on the recipe "the basis for a good fried turkey is the rub." I must say I agree with her on this one, this is the only way we cook our turkey now. Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Evening prior: Strain Italian dressing to catch items too big for the injector needle. Let the seasoning mixture sit on the poultry, covered and refrigerated, for one to two hours. This is a great basic turkey rub with enough heat to make it interesting. DO NOT attempt this indoors or too close to a builidng. He has written two cookbooks. Cook the turkey according to the recipe instructions. Deep-Fried Cajun Turkey "We thoroughly enjoyed using this recipe. Fry turkey according to weight of bird and fryer instructions. Rinse the turkey well with cold water and pat dry thoroughly with paper towels. Remove the giblets and neck from the turkey. Melt a stick of … Do so every 15 to 20 minutes until poultry is almost done. Do your best to work the rub in under the skin of the breast. Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Always use non-iodized salt in your rubs and marinades. Fry turkey … Use it for roasted turkey, rotisserie-grilled turkey, deep-fried turkey, or smoked turkey. You can also use this rub in injection marinade or a basting mixture for the poultry. Cool and strain mixture then inject into all areas of the turkey. Let meat marinade for 8-24 hours. Let meat marinade for 8-24 hours. Thanksgiving is coming up in a few weeks, and that means it's time to start talking turkey! Iodized salt can ruin the flavor. Cool and strain mixture then inject into all areas of the turkey. https://www.allrecipes.com/recipe/95992/deep-fried-turkey-rub This recipe came from a Southern gal who obviously knows her food. The Cajun spices will infuse the bird with great flavor. I used Cajun Shake seasoning and we were very pleased with the results. To use the rub in a baste, place 3 tablespoons of the rub 1/2 cup of water or white wine. It makes enough rub for a 12-pound to 16-pound bird. "-dpollett To make a Cajun fried turkey, you'll need to emulate the flavors of the region. Stir to combine. Use it for roasted turkey, rotisserie-grilled turkey, deep-fried turkey, or smoked turkey. Kosher salt or coarse salt could be used, but it is better to use a finer-grained salt to reach more of the meat consistently. It makes enough rub for a 12-pound to 16-pound bird. Cooking times are estimated based on the size of your bird. The turkey was moist and flavorful. Making a turkey … With our cookbook, it's always BBQ season. There are slight flavor differences, but most of the spices used are the same. Using a simple rub and injection give it a crispy skin and so much flavor. You can use this rub on all poultry (chicken included), no matter how you prepare it. Discard the remaining baste. It is important to note that Cajun and Creole are different cuisines. It's good if those use the same spices as your rub, in any case. If you are making the turkey rub ahead of time, store it in an airtight container. Total Carbohydrate Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over … Always use non-iodized salt in your rubs and marinades. 15.5 g By using The Spruce Eats, you accept our, 16 Thanksgiving Turkey Recipes to Feed a Holiday Crowd, Classic Pork Chops and Tenderloin Salt Brine. This will help prevent making the poultry too salty. Rub the mixture over the entire surface of the poultry, inside and out. Halfway through cook time for the poultry, begin basting with the mixture. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Mix all rub ingredients together and apply ample quantities to the outside of the turkey. I failed to use a rub on the skin the day prior, so was desperate to find one that worked on short notice. Mix all rub ingredients together and apply ample quantities to the outside of the turkey. You can keep it in a cool, dark place such as a cupboard for up to 6 months. You may want to wear rubber gloves when applying the rub so the hot spices won't irritate your skin (especially if you rub your eyes hours later). You can increase or decrease any of the spices to change the heat level. ), The Spruce Eats uses cookies to provide you with a great user experience. Pat your turkey dry. If you have brined the turkey, you can eliminate the salt from the turkey rub and simply use the rub mixture without it. Whether you are cooking for the Thanksgiving feast or making a chicken for dinner, this will become one of your go-to rub recipes.